In our pot...

I love soup in the cold months! It's about to get cold cold again so here are some of our favorite soup recipes we've stumbled upon this winter! Emily, none involve kale -- I am way impressed! :) Mine are all open a can and pour! Lisa, your tortellini soup is still on my list to try! This tortellini soup looks great too!

We loved this barbecue chili -- want to do it next time with bbq I grab from our favorite barbecue place! If you don't have liquid smoke, it's optional or you can find it by the bbq sauce.

Barbecue Chili adapted from Real Mom Kitchen
(8 servings)

2 lb lean ground beef
1 large onion, diced
2 22oz cans Bush's southern pit barbecue grilling beans, undrained
2 14.5oz cans fire roasted diced tomatoes, undrained
2 8oz cans tomato sauce
2 14oz cans corn, drained
2 14oz cans beef broth
2 T chili powder
2 t cumin
1/2 c bbq sauce (we use Sweet Baby Ray's)
several shakes of liquid smoke (if you have it)

- In a large stockpot, cook beef and onion until beef is cooked and onion is clear.
- Add in all remaining ingredients. Bring to a boil over med-high heat. Reduce heat to med-low. Simmer 1-2 hours uncovered for a good chili consistency.
- Serve with shredded cheddar cheese, corn chips/muffins, etc.
- Freeze extras!


The Mantooths found the missing ingredient for me in white chicken chili -- I love the jar of salsa verde in it! Found in the Hispanic section of the grocery. I'd double this and put up containers in the freezer!

White Chicken Chili adapted from the Mantooths
(4-5 servings) *Great to double and freeze half

2 T minced garlic (I use jar kind)
2 T olive oil
1 medium onion, diced
1 can chicken broth
1 small can diced green chilies, undrained
3 cans great northern beans, rinsed and drained
1 16oz jar salsa verde
1 T cumin
1 t pepper (white if you have it)
2 c diced cooked chicken

- Saute garlic and onion in a large stockpot until onion is clear.
- Add all other ingredients. Bring to a boil over med-high heat. Reduce heat to med-low. Simmer 1-2 hours uncovered for a good chili consistency.
- Serve with shredded cheddar cheese, sour cream, corn chips/muffins, etc.
- Freeze extras!


Rebecca, thanks for passing this along! We made it for a luncheon this week and it was a huge hit!

Baked Potato Soup from The Scotts
(4-5 servings)

1 bag frozen hashbrowns with red & green peppers
1 can cream of chicken soup
2 c milk
bacon (several slices cooked and crumbled)
1 c to 2 c shredded cheddar cheese
1 t pepper (white if you have it)

- Combine all ingredients and cook in crockpot on low for 6 hours.
- Serve with shredded cheddar cheese, sour cream, chives, bacon bits, etc. and crackers.